BEST TOFFEE EVER - SUPER EASY
Chocolate and almonds top off a rich buttery toffee. A simple recipe that you could easily remember and whip up any time. I always get compliments and requests for more. Use any type of nut that you like in place of the almonds.
Provided by FUNKYSEAMONKEY
Categories Desserts Candy Recipes Toffee Recipes
Time 1h20m
Yield 32
Number Of Ingredients 5
Steps:
- In a large heavy bottomed saucepan, combine the butter, sugar and salt. Cook over medium heat, stirring until the butter is melted. Allow to come to a boil, and cook until the mixture becomes a dark amber color, and the temperature has reached 285 degrees F (137 degrees C). Stir occasionally.
- While the toffee is cooking, cover a large baking sheet with aluminum foil or parchment paper.
- As soon as the toffee reaches the proper temperature, pour it out onto the prepared baking sheet. Sprinkle the chocolate over the top, and let it set for a minute or two to soften. Spread the chocolate into a thin even layer once it is melted. Sprinkle the nuts over the chocolate, and press in slightly. Putting a plastic bag over your hand will minimize the mess.
- Place the toffee in the refrigerator to chill until set. Break into pieces, and store in an airtight container.
Nutrition Facts : Calories 226 calories, Carbohydrate 20 g, Cholesterol 30.5 mg, Fat 16.9 g, Fiber 1.1 g, Protein 1.5 g, SaturatedFat 9.3 g, Sodium 101.1 mg, Sugar 18.4 g
THE BEST PEANUT BRITTLE
This sweet and salty peanut brittle has the perfect crunch and sheen. With a little patience, you'll have a delicious brittle to serve to party guests or as an edible gift around the holidays.
Provided by Food Network Kitchen
Time 40m
Yield 8 to 10 servings; makes about 20 pieces
Number Of Ingredients 6
Steps:
- Line a rimmed baking sheet with foil and grease with nonstick cooking spray.
- Stir together the sugar, corn syrup and 1/2 cup water in a medium saucepan fitted with a candy/deep-fry thermometer. Bring the mixture to a boil over medium heat, then continue to boil until it's golden brown and it reaches 340 degrees F, about 15 minutes.
- Working quickly, remove the pan from the heat and stir in the butter and baking soda until smooth (it will foam and bubble up). Stir in the peanuts until evenly distributed amongst the sugar mixture.
- Pour onto the prepared baking sheet and quickly smooth with a rubber spatula into a thin and even layer. Let harden uncovered at room temperature until cooled completely. Break into pieces and store in an airtight container.
WHITE CHOCOLATE TOFFEE
"I think the ultimate comfort food might be candy - any kind of candy, from a store-bought Snickers bar to handmade chocolate truffles. In addition to giving us that wonderful sugar rush, candy makes us feel like we're kids again. When I had my specialty-food store, Barefoot Contessa, the checkout counter was piled high with glassine bags filled with candy - not fancy liqueur-soaked bittersweet truffles; rather, bags of old-fashioned candy corn and M&M's. I started making the bags one year because I thought they'd be fun for Christmas, and they were so popular that I just kept making them all year. When customers were checking out, they'd pick up a bag and say, "Oh, the kids will love these!" Sure, I would think. The kids. The kids will never even see them because you're going to eat those malted milk balls on the way home! While store-bought candy is a treat, there really is nothing like homemade candy. Making candy sounds complicated, but for this White Chocolate Toffee you don't even need a candy thermometer. You just make a caramel, pour it into a cake pan, melt some white chocolate to pour on top, then sprinkle it with all kinds of crunchy, salty and sweet dried fruits and nuts. The hardest part of the process is waiting the two hours for the toffee to harden before you break it into shards and eat it!" says Ina.
Provided by Ina Garten
Categories dessert
Time 2h45m
Yield 25 to 30 pieces of toffee
Number Of Ingredients 10
Steps:
- Generously grease a 9-by-12-inch metal cake pan with butter, making sure all the sides and corners are greased. Combine the butter, sugar, vanilla and kosher salt in a medium (10- to 11-inch) pot or Dutch oven, such as Le Creuset. Heat over medium heat, stirring occasionally, until the butter melts. Continue cooking for 8 to 10 minutes, stirring frequently with a wooden spoon, until the mixture turns a pale golden color. Continue to cook, stirring constantly, until the mixture turns a deep caramel color. (Be careful, it will be extremely hot!) Immediately pour the mixture into the prepared pan, tilting the pan to distribute it evenly. Set aside to cool for 5 minutes, then use a paring knife to score lines in large irregular serving pieces. Allow the toffee to cool for 5 minutes, then retrace the lines you drew with the paring knife.
- Meanwhile, melt the white chocolate in a heatproof bowl set over a pan of simmering water (see Cook's Note). Pour the chocolate over the toffee, using a spatula to spread it evenly. Immediately sprinkle on the cashews, pistachios, ginger and cranberries so they're evenly distributed. Sprinkle with fleur de sel and set aside at room temperature for at least 2 hours, until the chocolate is completely set. Break into pieces along the scored lines and serve at room temperature.
MATZO TOFFEE BRITTLE
I haven't tried this yet, but wanted to get it posted before I misplace the recipe. This way I will always know where I can find it. It sure does sound yummy! Update: I've made maybe 12 batches of this stuff -- and it's great. Everyone keeps asking for more. It's so easy to make and makes a great food gift wrapped up in a nice tin or box. Don't be afraid to try other nuts for the toppings. I ran out of almonds at one point and substituted pecans and walnuts. Delicious! I've also used the milk chocolate morsels with great success.
Provided by Bobbie
Categories Candy
Time 45m
Yield 20 pieces
Number Of Ingredients 5
Steps:
- Line a 15x10 inch jelly-roll pan with nonstick aluminum foil.
- Arrange matzos in prepared pan, breaking as necessary to fit and completely cover bottom of pan.
- Bring butter and brown sugar to a boil in a small saucepan over medium-high heat, stirring occasionally. Boil, stirring constantly, 3 minutes.
- Carefully pour mixture evenly over matzos in pan, and spread over matzos.
- Bake at 350 for 15 minutes. (Mixture will start to bubble at about 10 minutes. Continue to bake to 15 minutes). Carefully remove pan from oven to a wire rack. (Mixture will still be bubbly). Let stand 1 minute at room temperature or until no longer bubbly.
- Sprinkle top evenly with morsels; let stand 1 minute or until morsels soften. Spread morsels over brittle. Sprinkle with almonds; let stand at room temperature 30 minutes.
- Place pan in refrigerator, chill 30 minutes or until chocolate is firm. Break into about 20 pieces. Store in an airtight container up to 1 week in refrigerator.
- (Makes about 20 pieces or 1 1/2 pounds).
Nutrition Facts : Calories 192.1, Fat 13.1, SaturatedFat 7.7, Cholesterol 24.7, Sodium 5.9, Carbohydrate 18.6, Fiber 1, Sugar 16.7, Protein 1
TOFFEE BRITTLE ANGEL FOOD CAKE
Make and share this Toffee Brittle Angel Food Cake recipe from Food.com.
Provided by OceanIvy
Categories Dessert
Time 15m
Yield 1 cake
Number Of Ingredients 4
Steps:
- Slice cake into 3 layers.
- Break toffee bars into tiny pieces.
- Whip the whipping cream, add the butterscotch topping to it.
- Frost bottom layer, sprinkle toffee bits on top of whipped cream.
- Place next layer of the cake on top of first, repeat, continue with 3rd layer.
- Frost sides of stacked cake with remaining whipped cream.
- Sprinkle toffee bits all over sides of cake.
- Drizzle butterscotch topping all over cake.
Nutrition Facts : Calories 5043, Fat 297.3, SaturatedFat 181.3, Cholesterol 940, Sodium 4287.7, Carbohydrate 564.9, Fiber 5, Sugar 322.6, Protein 57.1
BRITTLE BREAKUP (TOFFEE)
I clipped this from the newspaper years ago. I make this every year at Christmas. Cooking time doesn't include cooling time.
Provided by Sheila36
Categories Candy
Time 35m
Yield 10 serving(s)
Number Of Ingredients 6
Steps:
- Melt butter in a medium saucepan over low heat.
- Add sugar, cook stirring often until melted, 3-4 minute.
- Add water and corn syrup.
- Cook without stirring until 300 degrees on your candy thermometer, 15-20 min.
- ,do not undercook.
- Remove from heat.
- Imediately pour onto a greased baking sheet.
- Sprinkle chocolate chips over toffee.
- Let stand 5 minute.
- Spread over candy base.
- Sprinkle nuts over chocolate; press gently.
- Cool completely, break into pieces.
- Never make candy on a humid day.
Nutrition Facts : Calories 377.1, Fat 28.7, SaturatedFat 15.1, Cholesterol 48.8, Sodium 134, Carbohydrate 33.3, Fiber 1.7, Sugar 30, Protein 1.6
More about "toffee brittle food"
EASY BUTTERSCOTCH TOFFEE BRITTLE - THE CANDID APPETITE
From thecandidappetite.com
Reviews 1Estimated Reading Time 4 minsServings 12-18Total Time 28 mins
- Preheat oven to 350°F. Line a 13x18-inch baking sheet with parchment paper. Arrange the graham crackers onto the baking sheet in a single layer, breaking off any to fit the ends on all sides. You want to cover the entire pan essentially, but in a single layer. Set aside.
- In a medium saucepan, combine the butter and sugar and set over moderate heat. Cook until melted through and the mixture comes to a boil. Continue to cook for 3 minutes while stirring constantly. Remove from the heat and stir in the vanilla and salt. Immediately pour the mixture over the graham crackers and spread out with an offset spatula. You want to make sure all of the graham cracker pieces are fully covered.
- Bake until the caramel layer is somewhat bubbly, about 13 minutes. Remove from the oven and immediately sprinkle the top with the butterscotch chips in an even layer. Allow to sit for 5 minutes. This will give the morsels a chance to melt and then you can spread it out into an even layer with an offset spatula. Sprinkle with the toffee pieces and almonds and place in the fridge until set. Once firm, break into small pieces. Serve or store in an airtight container at room temperature or in the fridge (I personally prefer it cold.) Enjoy!
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